Teresa's Recipes
Kala Jamun
Kala Jamun, a delightfully dark and delicious dessert, is a cherished favorite across Indian households. This is a more intense and slightly sweeter version of the beloved Gulab Jamun, named for its darker color ('Kala' means black). Made from khoya, paneer, and a hint of cardamom, these deep-fried, sugar-syrup soaked dumplings are as indulgent as they are comforting. Their history dates back to the Mughal era, making them a timeless classic.
Ingredients
- For deep frying Ghee
- 1/2 teaspoon Cardamom powder
- 2 cups Water
- 1.5 cups Sugar
- 2 tablespoons All-purpose flour
- 1 cup, crumbled Paneer
- 1 cup, grated Milk solids (khoya)
Dietary Notes
- Servings: 15
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 230
- Fat: 7g
- Carbs: 33g
- Protein: 6g
- Sodium: 30mg
- Sugar: 25g
Instructions
- In a bowl, grate the khoya and crumble the paneer. Combine them together.
- Add the all-purpose flour to the khoya and paneer mixture. Knead it into a smooth dough. If the dough feels dry, you can add a few drops of milk to bring it together.
- Divide the dough into small, equal-sized portions. Roll each portion between your palms to shape them into smooth, round balls.
- Heat a sufficient amount of ghee in a deep pan. Once hot, gently drop the dough balls and deep fry them on medium heat. Keep turning them in the ghee until they turn a dark brown color.
- While the balls are frying, prepare the sugar syrup. In a separate pan, combine the sugar and water. Bring the mixture to a boil on high heat. Once the sugar is completely dissolved, lower the heat and add the cardamom powder. Stir well.
- Drain the fried balls from the ghee and immediately drop them into the warm sugar syrup. Ensure they are completely immersed in the syrup.
- Let the Kala Jamuns soak in the syrup for at least 2 hours before serving. For best results, leave them overnight to absorb all the sweetness and flavors.
Tips
- The key to getting the dark color of Kala Jamun is to fry them on medium heat for a longer time.
- It is important to ensure the sugar syrup is warm, not hot when adding the fried balls. Hot syrup can cause the balls to lose their shape.
- You can also stuff the balls with chopped nuts or dried fruits before frying for added texture and flavor.